Ingredients:

• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• ¾ teaspoon salt (divided)
• ¼ teaspoon freshly ground black pepper
• ¼ cup panko breadcrumbs
• ¼ cup finely chopped pecans
• 2 teaspoons finely chopped parsley (optional, for garnish)
• 4 (6 oz) salmon fillets
• 1 lemon, sliced (optional, for serving)

Instructions:

1. Preheat the oven to 450°F (230°C) and position an oven rack in the middle.
   • Line a baking sheet with aluminum foil for easy cleanup.
   • Lightly spray with nonstick cooking spray.
2. Prepare the glaze:
   • In a small bowl, whisk together Dijon mustard, melted butter, honey, ½ teaspoon salt, and pepper.
   • Set aside.
3. Make the topping:
   • In a separate bowl, combine panko breadcrumbs, chopped pecans, parsley (if using), and the remaining ¼ teaspoon salt.
4. Coat the salmon:
   • Place the salmon fillets on the prepared baking sheet.
   • Spoon the honey-mustard glaze evenly over the salmon (don’t worry if it drips down the sides).
   • Sprinkle the panko-pecan mixture on top, pressing it gently so it sticks.
5. Bake the salmon:
   • Bake for 7-10 minutes per inch of thickness, depending on how well done you prefer your salmon.
   • If the crust is browning too quickly before the fish is fully cooked, cover it loosely with aluminum foil.
6. Serve:
   • Serve hot or at room temperature.
   • Tip: If your salmon has skin, it may stick to the foil. Slide a thin spatula between the skin and flesh to easily remove it from the pan.

Make-Ahead Tips:

Suggested Sides:

• Sautéed asparagus and peas
• Fluffy couscous

Nutrition